The native land of the common oat seems to be absolutely unknown, but as in many other cases, the best authorities have given it an origin in Central Asia. The wild oat from which it descends is found in Europe, in North Africa, Siberia, Japan, and the North-West Provinces of India; and it was well known to the Greeks and Romans, though it is not one of the cereals that are mentioned in the Bible. But the common oat, as we know it, is an improved form (says Professor Buckman) derived by a continued and selective cultivation from the aboriginal wild oat, of which I have been speaking. The word oat or oats is from an old English word _ata_, from the verb _etau_, to eat; and it means anything in the way of food which can be eaten. The botanical name of the genus is _avena_, and there are upwards of forty species in it, which are generally natives of cold or temperate climes. It can be grown in a wider range of climatical differences than wheat, but in a less range than barley, while in every temperate region it has become recognised as a food for horses. In the more northerly parts, where less wheat is grown, it has formed the staple food for man, under the two well-known forms, _i.e._, of porridge and oatcake. A drug has been distilled from it under the name of _Avena Sattisa_, which is supposed to give the qualities of cheerfulness and spirit; the same qualities, in short, which the oat is considered to give to horses. In the returns of 1894, for the United Kingdom, we find that oats are more cultivated than wheat, but it is much to be regretted that the use of oatmeal as food is becoming unfashionable amongst the poorer classes in England, who consider that wheat is a more refined food, and who leave off oatmeal when possible. The Highlanders of Scotland are an example of muscular vigour, and also of the clear intellects which are fostered under its regimen; one of the old Edinburgh reviewers says, “We cultivate literature on a little oatmeal,” and, at some time of the day, in Scotland, the native consumes oatmeal under some form or other. Porridge for breakfast is known in other lands as well as in Scotland, and is quite as well liked, particularly when a generous larder affords cream in thickness and plenty. But to be a true son of Scotland you must be above such frivolous additions. The kernels or grain of the oat, deprived of the husks, are called groats, or grits; and in old days they were used entire in broths and soups, like hot barley. When bruised you will recognise them very well, as forming part of a sick folk dietary. _Sowans_, known also as seeds or _flummery_, is made from the thin pellicles or inner scales which adhere to the groats in the process of shelling. These are steeped in water for a few days, till they ferment and become sourish. They are then skimmed and the liquid boiled down so much, that when cold it will become of the thickness of gruel. In Wales this is known as _Sucan Budrum_, and is prepared in the